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Dining Out Magazine, March 2011Graziano’s is a Stand-Out When It Comes to Argentine Steakhouses In Miami.

For starters, the ambience, while lively, is more intimate and inviting, making it a romantic spot diners find comfort in. It's an Argentine steakhouse fit for the best, with a friendly, exceptional staff known for accommodating your every need. Here, expectations are exceeded, from the service to the quality of food. Serving up meat selections worthy of the pampas, Graziano's offers a full range of traditional selections as well as innovative fare like homemade empanadas, specialty cheeses, and artisan pastas.

Miami NewTimes, May 2011The Five Best Menu Deals During Gables Restaurant Week

Graziano's Restaurant is one of the five top deals during the two week period.

Graziano's Restaurant has been a household name in South Florida for almost 20 years. As a family-owned business, Graziano's is dedicated to keeping its valued customers happy and satisfied. With its menu of South American meats and freshly-baked pastries and cakes, it's no wonder Graziano's has become a household name.

SunSentinel.com, May 2004A Cult Favorite that Remains Surprisingly Undiscovered by the Masses.

Just off the entrance, there is a glass-enclosed grillroom where a wood fire smolders. This isn't for show: fueled with wood brought up from Argentina, the fire is positioned under an asador, a huge iron wheel on whose pyramidal spokes a vast array of meat is impaled: half a suckling pig, racks of lamb, split whole chickens and numerous variety meats most Anglos won't recognize.

Zagat Survey, 2004Graziano’s Parrilla Argentina

Rated excellent by Zagat Survey 2004. This impressive popular Westchester Parrillada (grill) had to expand to accommodate the hungry carnivores who stampede for excellent steaks and great sweetbreads complemented by an extensive selection of reasonably priced wines.

Grilled meats take center stage at this comfortable establishment. In fact, check out the asador, as you walk in to view the whole lamb, pig, rabbit, etc., slow roasting over the wood-fed pit. Only the most tender cuts of meat are used. That's why you should delve into the matambrito de cerdo (outside pork flank) or the amazing ruedo del asador (a meat sampler which includes Uruguayan lamb, beef short ribs, pork, beef skirt steak, and lemon chicken).

Miami NewTimes, May 2003 Best Wine Selection in a Restaurant

It depends on who you ask, what's in stock, or how well you count. But the list at Graziano's, a fab Argentine steak house that is lined with wine racks, runs between 450 and 600 bottles.

The Miami Herald, February 2003Graziano’s Parrilla A Paradise for Beef Lovers

Graziano's Parrilla Argentina is not a restaurant that makes room for a grill, it is a grill that makes room for a restaurant. The asador, a huge, low-to-the-ground, wood-burning grill, burns the very hard wood of the quebracho colorado tree, found only in South America. The smoke has a distinctive, clean, appealing smell, and it lures you right into Graziano's.

Miami NewTimes, May 2002Best Steakhouse

Graziano's Parrilla Argentina .

Zagat Survey 2003Graziano’s Parrilla Argentina

"Award winning selection of more than 450 bottles of wine"

Sun-Sentinel, April 2002Graziano’s Parrilla Argentina/Miami

The wine list may be the best in town, with more than 600 wines, many of them extremely rare. The selection of Argentine and Italian wines far outshines any other list around.

Wine Spectator, September 1998The Argentine Paradox

How do Argentines get away with eating so much beef? The secret's in their leaner homegrown product.